Wasabi Bloody Marys | CTB

Wasabi Bloody Marys | Lime & Wasabi bring an aromatic heat and liveliness to this traditional libation

Whether it’s your go to Happy Hour beverage, your favorite steak pairing, or your cure-all “hair of the dog” remedy at Brunch, Bloody Marys are an awesome libation.  I mean you are consuming vegetables while you drink, which basically justifies the booze part… Plus it’s very satisfying – like a smoothie. The end.

Wasabi Bloody Marys | Lime & Wasabi bring an aromatic heat and liveliness to this traditional libation

Anyways, this particular cocktail gets it’s heat and a whammy of flavor from using wasabi paste.  Many wasabi pastes are merely dyed horseradish… just a culinary FYI, because the flavor is different.  But, if that is all you got it is still a spicy and quite aromatic treat that will literally open your sinuses.  I also adore the addition of lime in this recipe, which I’d never mixed into my bloody marys before.  {lemon & black pepper vodka are still among my favorite for the drink though… random, useless info!}

Wasabi Bloody Marys | Lime & Wasabi bring an aromatic heat and liveliness to this traditional libation

WASABI BLOODY MARYS

  • 1/2 cup fresh lime juice
  • 4 1/2 teaspoons wasabi paste
  • 6 cups low-sodium vegetable juice
  • 3 tablespoons Worcestershire sauce
  • 1 1/4 teaspoons hot pepper sauce
  • 3/4 teaspoon salt
  • 1 1/2 cups vodka

DIRECTIONS: 

Wasabi Bloody Marys | Lime & Wasabi bring an aromatic heat and liveliness to this traditional libation

Combine lime juice and wasabi in a small bowl, stirring with a whisk until wasabi dissolves.

Wasabi Bloody Marys | Lime & Wasabi bring an aromatic heat and liveliness to this traditional libation

Combine wasabi mixture, vegetable juice, Worcestershire, pepper sauce, and salt in a pitcher. Chill thoroughly.

Stir in vodka. Serve over ice.

Here’s to Friday! Here is to the weekend! Here is to cooking our way through this big ol’ book: Cooking Light the New Way to Cook Light! We’ve had many delicious, but healthy meals so far that don’t disappoint.

Cheers,

ApronClad

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